Y’all…another use for fathead dough! I can’t wait to try all the ideas I have for fillings! The idea of a taco ring is not new, but I have never tried to make one before. I have eaten this meal before, but it was not made by me. The traditional version is made with refrigerated crescent rolls, but I got in my head that I might be able to prepare this with fathead dough. I had to think about it for a while because it seemed like it might be difficult to put together. I was totally wrong; it couldn’t have been more easy. I only had to take one or two extra steps to make this with fathead dough. Now, if you are not Keto, you can use the refrigerated crescent rolls in a can. I’m sure that Pillsbury will be very happy you did.
Ingredients
1 recipe fathead dough or 1 tube refrigerated crescent roll dough
1 lb. ground beef
1 onion, chopped
1 clove garlic, minced
3/4 cup water
1 packet taco seasoning
1 8-oz. cheddar cheese, shredded
Garnishes: chopped tomato, chopped cilantro, jalapeno slices, salsa
Instructions
In a skillet, brown the ground beef with the onion and garlic.
Drain off the grease or use a paper towel to absorb the grease in the pan. Add the water and taco seasoning. Stir until combined. Simmer until the liquid cooks down and the meat mixture is thick. Thicker is better because you do not want the meat to have a lot of liquid in it when it is placed on the dough.
Meanwhile, prepare the fathead dough.
Roll the dough into a thin circle. Cut the dough into triangles, like a pie.
On a greased pizza pan, lay the triangles in a circle with the large side facing the center and the points facing outwards. You can overlap the triangles for better coverage when wrapping it over the filling.
Now that the triangles are formed, spoon the taco meat filling around the dough ring, leaving about 1/2″ between the edge of the center and the filling.
Top the filling with cheddar cheese.
Fold the pointed ends over the filling and tuck it under the center edge.
Bake at 350 degrees for 20 minutes.
To serve, slice the Taco Ring into pieces and top with cilantro, salsa, jalapeno, and sour cream.
Keto (or Not) Taco Ring
Equipment
- Microwave
- 1 knife
- 1 large microwave-safe bowl
- 1 large skillet
- 1 Large spoon
- 1 Rolling Pin
- 1 pizza pan
- Cooking Spray
Ingredients
- 1 recipe fathead dough or 1 tube refrigerated crescent roll dough
- 1 lb. ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 3/4 cup water
- 1 packet taco seasoning
- 1 8-oz. cheddar cheese, shredded
- Garnishes: chopped tomato, chopped cilantro, jalapeno slices, salsa
Instructions
- In a skillet, brown the ground beef with the onion.
- Drain off the grease or use a paper towel to absorb the grease in the pan.
- Add the water and taco seasoning. Stir until combined.
- Simmer until the liquid cooks down and the meat mixture is thick. Thicker is better because you do not want the meat to have a lot of liquid in it when it is placed on the dough.
- Meanwhile, prepare the fathead dough.
- Roll the dough into a thin circle.
- Cut the dough into triangles, like a pie.
- On a greased pizza pan, lay the triangles in a circle with the large side facing the center and the points facing outwards. You can overlap the triangles for better coverage when wrapping them over the filling.
- Now that the triangles are formed, spoon the taco meat filling around the dough ring, leaving about 1/2" between the edge of the center and the filling.
- Top the filling with cheddar cheese.
- Fold the pointed ends over the filling and tuck it under the center edge.
- Bake at 350 degrees for 20 minutes.
- To serve, slice the Taco Ring into pieces and top with cilantro, salsa, jalapeno, and sour cream.
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